In a large cast iron (or other heat proof) skillet, brown pork along with 1 tablespoon of the herbs. Season with salt and pepper, remove to bowl when cooked through.
In the same skillet, heat oil over medium heat. Add celery, onion, apples and mushrooms, and cook until onions are translucent and celery, apples and mushrooms are softened. Stir in remaining herbs, season with salt and pepper. Remove from the heat, add pork, stir to combine, and let cool.
Meanwhile whisk together the eggs and turkey stock in a small bowl. When pan is mostly cooled, pour the egg/stock mixture over the stuffing.
Bake in 350 degree preheated oven, covered tightly in foil, for 30 minutes, uncovering for last 10 minutes to brown the top.

Mix all ingredients together in a medium saucepan. Cook, stirring occasionally, over medium-low heat until the berries begin to pop. Take off the heat and let cool. It will thicken as it cools. Serve at rook tempurature. Can be made several days in advance.

Herb Gravy

Ingredients :

2 Tbl fat or turkey drippings (I used chicken fat from stock making)

3 Tbl tapioca flour

2 cups turkey or chicken stock (preferably homemade), warmed

2 tsp finely chopped fresh herbs (I used sage, rosemary, thyme)

Salt and pepper to taste

Ingredients :

1. Whisk together fat and tapioca in a small saucepan. Place the pan over medium-low heat and continue to whisk until the mixture is bubbling and beginning to brown.

2. Add the warm stock slowly while whisking. Whisk the mixture smooth, add the herbs, salt and pepper and cook until the gravy begins to thicken about 10 minutes.

3. Remove from the heat. It will thicken more as it cools. Can be made up to 2 days in advance. Keep refrigerated and reheat before serving.

2. Grind pecans in a food processor or blender until finely ground and starting to clump together. Mix pecans, almond flour, egg white, and salt together (you can pulse in your food processor or do this by hand). Press/pinch into a 9” pie plate (an 8” deep dish pie plate will work too). Pierce the crust with a fork every 1/4” or so to stop the shell from bubbling up while it bakes. Bake for 15 minutes, until starting to turn golden brown. Let cool at least 10 minutes before pouring the custard in. Turn the oven up to 425 degrees.

For Filling.
3. Mix sugar, agave, tapioca, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in milk. Pour into cooled pie shell. Cover the edges of the pie pan and crust in foil so your crust doesn’t overcook and burn around the edges.

4. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 more minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Can be made a day in advance, cool and then store in the refrigerator overnight.

I am always looking for easy cold weather recipes that will also leave our family with a ton of left overs. This recipe is easy to do and you can modify it several ways. So have fun with it! Cut the recipe in half if you have a small family or a family that doesn’t eat like mine. :).

Ingredients:

2 lb ground turkey (or ground beef)

1 tbsp of bacon fat

1 onion diced

1 tbsp pepper

Sea salt to taste

1 tsp nutmeg (optional)

1 tsp paprika

1/2 tbsp basil

1 tsp oregano

2 cups chopped mushroom

3-4 gloves garlic chopped

Topping:

4 large yellow sweet potatoes peeled (or use cauliflower mash)

2 tbsp coconut butter

1/4 c almond milk

1-2 tsp pepper

Sea salt to taste

Start by boiling the peeled sweet potatoes. In a large sauce pan use bacon fat to saute the diced onion then add garlic. Cook until onion is translucent then add ground turkey and spices. Cook the turkey half way and then Add mushrooms and salt and add more pepper if needed. Taste the meat mixture to make sure it has a rich flavor. Drain some of the liquid from the meat mixture and pour into a 10″x12″ baking dish. Mash the sweet potatoes with the coconut butter and almond milk. Add pepper and salt and whip with a whisk. Spoon the mixture over the meat mixture and bake for 20-25 minutes at 400 degrees. Serve with a salad or your favorite vegetable. This is a very large meal!

NOTE : The extra effort taken to blanch the stems and the kale, is well worth it, so don’t skip this step. The greens end up silky soft, and the chard stems add wonderful color, texture and sweetness. For even more dimension, within the last minute of cooking, you can add toasted pine nuts or almonds and/or golden raisins that have been soaked in warm water or stock to soften and plump. Another good addition is chopped cooked bacon or cooked bits of ham.

Ingredients :

2 bunches rainbow chard

2 bunches kale

2 Tbl oil

2 garlic cloves, peeled and finely chopped

Salt and Pepper to taste

Directions :

1. Wash greens very well. Remove chard stems and slice them about 1/2 inch thick slices and set aside. Chop chard greens and set aside. Remove kale stems and discard. Chop kale greens and set aside.

2. Blanch chard stems (blanch by dropping them into salted, rapidly boiling water and boiling until crisp tender). Remove with a slotted spoon, and spread on to a parchment lined sheet pan to cool. Blanch kale leaves until slightly tender, drain and spread on a separate parchment lined baking sheet to cool slightly. Do not blanch the chard, it is less hearty, so don’t need the extra cooking.

3. Heat oil in two large saute pans over medium heat (1 Tbl each pan). Add garlic to both pans and cool about 1 minute, or until soft and fragrant but not colored. Add about a quarter of the chard leaves and kale to each pan. Cook about 5 minutes, tossing frequently with tongs until softening and wilted. Season with salt and pepper. Add the rest of the greens and cook on medium low heat stirring often until very silky and soft, about another 15-20 minutes. Add chard stems, toss and cook until they are heated through. Season once more with salt and pepper.

4. At this point, you can cook the greens for another couple minutes and then serve, or you can remove them from the pans and spread them on a parchment lined baking sheet to cool. They can sit like this at room temp for up to 4 hours. They will then simply need to be finished, by tossing them in a saute pan over medium heat for about 5 minutes right before serving.

We are going to do a Paleo Thanksgiving series this week! Lets make this thanksgiving a Paleogiving.

Ingredients :

1 cup chopped onion

3 cup baby spinach, chopped and tough stems removed

2 cup sliced mushrooms

2 Tbsp finely chopped fresh rosemary

3 cloves garlic, minced

4 lb Turkey Breast, boneless, skin-on (about two small breast halves)

Salt and Pepper, to taste

Directions :

1. In a non-stick skillet, sauté mushrooms, baby spinach, onion, garlic, and rosemary in 1 Tablespoon oil, until mushrooms have softened slightly. Season with salt and pepper. Remove from heat and set aside.

2. Place turkey breasts skin side down on a large cutting board. Remove any tough white tendons, cover turkey breast with parchment paper and carefully pound to even thickness with a meat mallet. You want the meat to be as even as possible without damaging the breast. Spread cooled stuffing over turkey and tightly roll the breast, tie evenly every few inches with kitchen twine.

3. Lay stuffed breast in a roasting pan or baking dish, seam side down. You can prep this one day in advance. Wrap the stuffed, tied breasts tightly with plastic wrap and refrigerate overnight.

4. Roast, tightly covered in foil at 375°F for about 2 hours (or until the breast is 165°F in the center). Uncover for the last 15 minutes to brown the skin. Take the temperature after 1 hour to make sure you do not over cook. The roasting time will depend on the size of your turkey breasts.